Butternut Squash, Bacon and Bison Casserole
Servings: 8 -16, depending on how you cut it
  • 1 lb Butternut Squash cut into cubes
  • 1 Tbsp Coconut Oil melted
  • 1 medium Sweet Onion
  • 8 slices of Bacon
  • 2 lbs Ground Bison or Ground Beef
  • 3 cloves Garlic
  • 3 Eggs beaten
  • 2 Tbsp Maple Syrup
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  1. Preheat your oven to 400 degrees Fahrenheit. Lightly toss the diced butternut squash in the coconut oil, and place on a baking sheet with foil. Roast the butternut squash for about 30 minutes.
  2. When the squash is done roasting, remove from oven and layer it along the bottom of a greased 9x13 casserole dish. Lower the oven to 350 degrees.
  3. While the squash is roasting, slice up the onion, and add to a frying pan along with the balsamic vinegar. Cook over medium-to-high heat until the onions are caramelized. When they are finished, remove from heat and set aside.
  4. Cut the bacon into lardons, and cook in a skillet until it is crispy. Remove the bacon from the pan and set aside.
  5. Add the bison to the skillet, and cook over medium heat, breaking it up, until it is cooked through and there is no longer any pink.
  6. Lower the heat, and add the garlic, caramelized onions, salt and pepper to the pan. Stir frequently for about 3 minutes.
  7. Add the beaten eggs to the mixture, and mix just until the ingredients are well combined. Pour the mixture over the butternut squash in the casserole dish.
  8. Sprinkle the bacon over the top of the casserole, then lightly drizzle the maple syrup over the top. Place the casserole in the oven and bake for 30 minutes.
  9. Once the 30 minutes is up, remove the casserole from the oven and let cool. Then serve and enjoy!